Subj : 12/18 Suckling Pig Day 4
To : All
From : Dave Drum
Date : Tue Dec 17 2024 10:30 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Suckling Pig Porchetta
Categories: Pork, Wine, Herbs, Vegetables
Yield: 12 Servings
8 kg Suckling pig
375 ml White wine
70 g Wild fennel flowers
2 Branches rosemary
1 Head of garlic; in cloves
Nutmeg
Rock salt
Black peppercorns
Extra virgin olive oil
Debone the pig, removing its leg bones, shoulder bones,
rib cage, and spine, then trim off any excess fat. Wipe
the meat clean as necessary.
Meanwhile, boil the wine rapidly in a small saucepan so
that the volume of liquid reduces to 30 mL or 2
tablespoons. Remove from the heat and cool.
Finely chop the fennel flowers, the needles of the
rosemary, and the garlic cloves. Add salt, pepper and
finely grated nutmeg to taste. Carefully stir the
reduced wine into the herb mixture.
Fill the cavity of the pork with the herb mixture, then
sew it up securely using a trussing needle. Rub the pig
all over with olive oil, and season again. Thread it
with an oven spit if you have one, alternatively use a
large roasting tray.
Set the oven @ 130oC/265oF. Roast the porchetta for
about 4 hours, turning the heat up to 210oC/410oF for
the last 10 minutes.
Remove from the oven and leave to rest.
Sit the pork on a cutting board, carefully release it
from the spit (if using) and serve at your leisure,
either hot, warm or cold. Porchetta is traditionally
thinly sliced.
If you are using a boned loin of pork with the belly
still attached, butterfly the loin, and score the skin
at regular intervals. Roll the meat into a cylinder once
you have spread it with the herb mixture, and tie the
length with kitchen string every few centimetres to help
it stay together.
Serves 12
RECIPE FROM:
https://www.gordonramsayrestaurants.com
Uncle Dirty Dave's Archives
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